Paprika

This article is about the pepper fruit. For the 1991 film, see Paprika (film).

Paprika is a mild, powdered seasoning made from sweet red peppers, Capsicum annuum, also referred to as bell peppers. In Hungary and adjacent countries, paprika refers to bell peppers generally.

The English word derives from Hungarian, derived in turn from the Serbian papar, which in turn derives from the Greek peperi, "pepper", a name given to the more familiar black pepper native to the Eastern Hemisphere and applied to the chile peppers native to the Americas owing to their similar property of spicy "heat".

Types of paprika

Paprika is principally used as an ingredient in a broad variety of dishes throughout the world. Paprika (pimentón in Spain) is principally used to season and color rices, stews, and soups. In Spain, Germany, Hungary, and Turkey, paprika is also used in the preparation of sausages as an ingredient that is mixed with meats and other spices.

Nutritional value

All varieties of capsicum including the bell peppers used to make paprika have a high vitamin C content (150–250 mg/100 g). In 1932, the Hungarian scientist Albert Szent-Györgyi, using Vitamin C from a red pepper, proved that scurvy was caused by Vitamin C deficiency.

External links

http://www.cookbook.hu/angol_receptek/PaprikaE.html
http://www.museum.hu/search/museum_en.asp?ID=289
http://www.mkk.szie.hu/dep/kerteszet/ta/zoldseg/paprika/index.htm (in Hungarian)

Image:Paprikahungarian.jpg|Green bell pepper, for eating fresh Image:Pickled&stuffedpaprika.jpg|Yellow bell pepper, pickled and stuffed with cabbage Image:Driedpaprika.jpg|Chiles, when they are dried and turn red for use as a spice Image:Paprikapowder@paste.jpg|Processed paprika, sold as a very hot powder or a paste

Chili peppers | Vegetable-like fruits | Hungarian cuisine | Spanish cuisine | Spices

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Types of paprika

Nutritional value

External links